There are more than five hundred different varieties of cheese based on factors like moisture content, ageing, fat content, region of origin, and so on. Of course, we barely scratched the surface. The mass-produced ones on the contrary, will have the same mild flavour in every batch. Juustaleipa, or 'bread cheese' has a texture like toasted bread. This all-natural process of making the cheese gives it more flavour and no two batches will taste alike. Here are a few of our favorite artisan cheese varieties from Wisconsin: Dunbarton Blue is a cellar-aged, natural-rind cheese with the earthy character of a fine English cheddar and deep veins. Nevertheless, remember that such cheese products tend to cost more than regular mass-produced ones made from pasteurized milk. If you want to buy an all-natural cheese, then go for farmstead artisan cheese made from raw milk. This is yet another category in the artisan cheese type. He can also make sure that the milk used contains no adulterants or artificial agents.īefore you buy cheese online, check whether it is made from raw or processed milk. On the other hand, farmstead cheese maker owns a farmstead and thus, is in control of every aspect of the cheese making process.įarmstead cheese makers can easily check with the quality of milk for the making artisan cheese as he can choose the best cattle feed for his cows. Regular artisan cheese makers make sure that the milk used is of finest quality. Most of the artisan cheese products are made from milk sourced from different dairies. The difference between the two lies in the source of milk used. Artisan cheese is cheese thats made primarily by hand, in small batches, incorporating many of the traditional techniques of the art of cheesemaking. There is the regular artisan cheese and then, the farmstead artisan cheese. Yet again, there are two different categories when it comes to artisan cheese. If you want to buy cheese online and are only interested in buying artisan cheese, then you need to look specifically for the Artisan Cheese label. Because of this, artisan cheese is always made in small batches. Cheese makers traditionally used their hands instead of some giant machines for making cheese. This is different from the artisan cheese that is made using traditional methods. When you buy cheese online, you are most likely getting a machine-manufactured cheese. When you buy cheese online, you should pay attention to such details.ĭifference between artisan cheese and regular cheese If you are using the milk type as your criterion, then the cheese can be divided in to four main types – cow’s milk cheese, cheese made from buffalo milk, goat milk cheese, and sheep’s milk cheese. You can classify them into different categories based on specific criteria. One type of artisan cheese is known as farmstead cheese, made traditionally with milk from the producer's own herds of cows, sheep, and goats.Įxamples of artisan cheesemakers include:Įxamples of artisan cheeses include Burrata, Cabrales cheese, Serra da Estrela cheese, Coulommiers cheese, Crucolo, Époisses de Bourgogne, Fourme de Montbrison, Scamorza, Fourme d'Ambert, Humboldt Fog, Idiazábal cheese, Lanark Blue, Oka cheese, Shropshire Blue cheese, Dragon's Breath (cheese), Abondance (cheese), Picodon, Maytag Blue cheese, Vieux-Boulogne, and Abondance.Hen it comes to cheese, there are quite a lot of varieties and types. Part of the artisan cheese making process is aging and ripening of the cheeses to develop flavor and textural characteristics. This contrasts with the more mild flavors of mass produced cheeses produced in large scale operations, often shipped and sold right away. Many are aged and ripened to achieve certain aesthetics. As a result the cheeses are often more complex in taste and variety. As with WikiCheese, the text of Wikipedia is available under the Creative Commons Attribution-Share Alike License 3.0 (Unported) (CC-BY-SA).Īrtisan cheese is manufactured by hand using the traditional craftsmanship of skilled cheesemakers. The list of authors can be seen in the page history. The original article was at Artisan cheese.
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